- Ingredients:
- 1-2 pounds asparagus, sliced on the diagonal into 1" pieces
- 1/4 C Dijon mustard
- 2 Tbls. olive oil
- 1/2 Cup thinly sliced shallots
- 2 cloves garlic, minced
- 4 anchovy fillets, chopped
- 1/2 tsp. thyme
- 1/4 Cup chopped parsley
- 1/2 to 1 pound thin spaghetti or pasta of your choice
- Salt and pepper to taste
- In a large pot of boiling water, cook asparagus until tender and still bright green (about 3 min.)
- Combine mustard, olive oil, shallots, garlic, anchovies, thyme, and parsley. Set aside.
- Cook pasta. Drain, but reserve 1 Cup of the cooking water.
- Combine pasta with dressing and asparagus and mix well. Add some of the cooking water if too dry.
- Variation: Follow the above recipe but halve all ingredients and add two boned and skinned chicken breast halves that have been steamed and cut into bite sized pieces.
- P.S. I don't halve my ingredients when I add chicken. I also only cook 1/2 box of spaghetti.